Ihhavini seliphenduke isisetshenziswa sezinkanyezi sokupheka okuzolile: isinkwa, i-brownie enamanziInyama eyosiwe, inhlanzi, imifino… kodwa akuwona wonke umuntu ozuza kakhulu kukho. Ngezinye izikhathi imiphumela iyadumaza kancane: inkukhu eyomile, inhlanzi ephekiwe ngokweqile, imifino ethambile. Izindaba ezinhle ukuthi, ngamaqhinga amane alula, ihhavini ingaba umsizi wakho ongcono kakhulu wokudla ukudla okumnandi nokulula ngaphandle kwenkinga.
Kulesi siqondisi uzothola, ngakolunye uhlangothi, amasu aqondile kakhulu okubhaka ngaphandle kokoma Ngakolunye uhlangothi, ukukhethwa kwezindlela zokupheka eziphefumulelwe izitsha ezibhakwe kuhhavini ezinhle kakhulu: imifino njengesidlo esiseceleni noma esiyinhloko, inhlanzi enambitheka kamnandi, kanye nenyama ethambile ezipheka zona. Konke lokhu kwethulwa ngesitayela esilula, ngamathiphu awusizo empilweni yakho yansuku zonke.
Kungani izitsha zakho ezibhakwe kuhhavini zomile (nokuthi ungakuvimbela kanjani)
Ihhavini lipheka nge ukushisa okomile nokungaguquguqukiLokho kuhle kakhulu ekufakeni i-browning, gratin, kanye nokunambitheka okugxilile, kodwa uma sidlula izinga lokushisa noma isikhathi, ama-juice ayaphuma ekudleni, asishiye nenyama ethambile nemifino ebolile.
Ukuze uvimbele lokho kungenzeki, kunezinhlobo ezintathu okufanele uzikhumbule njalo: izinga lokushisa, isikhathi kanye nomswakamaUma ukwazi kahle lokho kuthathu, cishe noma yini efakwa kuhhavini ingaba mnandi.
Ukuqonda kahle ihhavini lakho: amazinga okushisa, ukuphakama kanye nezinhlobo
Akuwona wonke ama-oven afanayo, kodwa wonke abelana ngesisekelo esiyisisekelo: ukushisa okusatshalaliswa ngaphakathi komgodi ovaliweEzinye ziyizinto zendabuko (izinto zokushisa ngaphezulu nangaphansi), ezinye zinefeni (i-convection), kanti ezesimanje kakhulu zifaka umusi, okusiza ukugcina ujusi.
Kungakhathaliseki ukuthi imodeli yakho injani, kunemithetho ejwayelekile esebenza kahle kakhulu:
- Shisa imizuzu eyi-10-15 ngaphambi kokufaka ithileyi. Lokhu kuvimbela ukudla ukuthi kungachithi isikhathi eside ekushiseni okuphansi, kulahlekelwe ujusi ngaphandle kokuba nsundu.
- Cabanga nge- ukuphakama kwethreyiAmalungiselelo asheshayo (inhlanzi ecolekile, ama-gratin, imifino ethambile) angcono kakhulu eduze kwaphezulu; okuthosiwe kancane (inyama enkulu, izingcezu eziphelele) okuphansi kancane phansi.
- Ungavuli ihhavini njalo ngemizuzu emibili noma emithathuIsikhathi ngasinye lapho wenza lokhu, ulahlekelwa izinga lokushisa futhi ukudla kome kakhulu ngenkathi ihhavini lizama ukukubuyisela.
- Lungisa izikhathi namadigri ngokuya ngomshini wakho wokusebenza: Ungayethembi iresiphi ngokungenanjongoBona ukuthi ihhavini lakho lisabela kanjani bese ulilungisa ngesikhathi esizayo.
Ngokuvamile, ukuze kugwenywe ukoma:
- Inyama enkulu: I-160-190 ºC, isikhathi eside.
- Imifino kanye namathileyi ebhodwe elilodwa: I-180-200 ºC.
- Inhlanzi: nxazonke I-180-200 ºC kanye nezikhathi ezimfushane.
Amaqhinga ayisihluthulelo okuqinisekisa ukuthi akukho okuphuma komile kuhhavini
Ngale kwezinga lokushisa, kunezindlela eziningana eziyisisekelo ezenza umehluko phakathi kwesitsha esomile nesinye esimnandi ukusisika.
1. Ama-brines nama-marinade: umshwalense wakho wokumelana nokomisa
I-brine iqukethe cwilisa inyama emanzini anosawoti isikhashana ngaphambi kokuyipheka. Isebenza kahle kakhulu ngamabele enkukhu noma e-turkey kanye nezingcezu ezingenamafutha, okuyizona eziqala ukonakala uma singaqaphile.
Isibonelo, amabele enkukhu angashiywa Ilitha elilodwa lamanzi afudumele kanye nosawoti ongama-75 g phakathi kwesigamu sehora nehora. Bese zomiswa kahle, zinongwe ngamafutha, ujusi kalamula, izinongo (i-paprika, i-cumin, i-garlic powder…) bese zibhakwa kuhhavini cishe imizuzu engama-25-30 ku-200 ºC. Ingaphakathi liba mnandi kakhulu futhi linambitheke.
Ama-marinade ane- uwoyela, ama-asidi athambile (iwayini, ulamula, iyogathi) kanye nezinongo Zisiza futhi inyama ukuthi imanzise futhi iyivikele ekushiseni. Amathanga enkukhu, ama-tenderloin engulube, noma izingcezu zenyama yemvu ziyazuza kakhulu ngesikhathi esihle sokuyithambisa ngaphambi kokubhaka (isibonelo, bheka iresiphi ye- inkukhu ebhakiwe ne-curry).
2. Kuvikela ubuso: amafutha, amasoso kanye nezinto zokumboza
Elinye icebo lokuvimbela ihhavini ukuthi ingomi yileli dala isithiyo ebusweniKunezindlela eziningi:
- Gcoba isikhumba senkukhu nge amafutha omnqumo, ibhotela noma amafutha omnqumo amahlekanye namakhambi anephunga elimnandi. Amafutha ayancibilikisa futhi amboze inyama.
- Mboza ingxenye ephezulu yenhlanzi noma inyama nge imayonnaise enongiwe, isinaphi noma amasoso amakhulu, ezinsundu ngaphandle kodwa zigcina umswakama ngaphakathi.
- Faka izingcezu zebhekeni ezungeze i- inyama yengulube noma faka uwoyela omuhle phezu kwamazambane nemifino.
Ngisho nemifino efana nezaqathi noma iklabishi, faka i-dressing eningi ye- uwoyela, iyogathi, isinaphi, noma izinongo Lokhu kuzokwenza zibe mnene ngaphakathi futhi zibe nombala ogolide ngaphandle.
3. Engeza uketshezi bese uqapha umswakama
Uma ufuna ama-roast amakhulu, kubalulekile ukuthi uwasebenzise Ungalokothi uzishiye zomile ngokuphelele ethreyini.Isisekelo sesitoko, iwayini elimhlophe, i-cider, noma ngisho namanzi anamakhambi kuvimbela isosi ekushiseni ngokuphelele futhi kugcina indawo enomswakama.
Uma kunqunywa inyama yenkomo noma yemvu, isibonelo, umbhede we u-anyanisi, ugalikhi, izaqathi namazambaneIgcotshwe ngamafutha newayini, bese kungezwa amanzi amancane. Le ngxube izoba isoso elijiyile nelinambitheka kancane kancane, futhi inyama izohlala ithambile uma uyibeka phansi ngezikhathi ezithile.
Elinye icebo elivamile ukufaka ithileyi lamanzi phansi kuhhavini lapho upheka inyama yonke noma izinkwa. Umusi usiza ekuvimbeleni ukuthi ingaphakathi lingomi.Kodwa-ke, kufanele uqaphele ukuthi ungayipheki kakhulu futhi ungayivimbeli ukuthi ingabi nsundu kahle ngaphandle.
4. Ukusika okufanele kanye nosayizi ofanayo
Akuzona zonke izingcezu eziziphatha ngendlela efanayo kuhhavini. Uma ufuna imiphumela emnandi, khetha ukusikeka okunamafutha athile angene ngaphakathi Noma okungenani, unganciphisi kakhulu uma i-roast izothatha isikhathi eside: inyama yenkomo, ama-shank, ama-sirloin, umlenze wemvu, izinyawo zengulube, njll.
Uma kukhulunywa ngemifino, kunconywa ukuthi izingcezu zibe usayizi ofanayo Ukuze konke kupheke ngesikhathi esisodwa: izinti zekaroti, izingcezu zamazambane, utamatisi we-cherry ophelele, izingcezu ezincane zamakhowe, izingcezu zeklabishi, njll. Uma uxuba izingcezu eziqinile kakhulu (isanqante, itheniphu) nezithambile (i-zucchini, i-leek), engeza eziqinile kuqala bese kamuva lezo ezidinga isikhathi esincane.
5. Izitsha ezifanele kanye nendawo ezikuyo
Ukuqinisekisa ukusatshalaliswa kokushisa ngokulinganayo nokuvimbela isisekelo ukuba some, sebenzisa imithombo yokushisa evumela ingilazi, ubumba noma insimbi engagqwali enephansi eliyisicabaUma ufuna into ibe nsundu kakhulu, kungcono ithileyi ebanzi, lapho izithako zingagcwele khona ndawonye; uma udinga amajusi ukuze ugxile, isidlo esincane kancane sizokusiza.
Uma ulungisa amathileyi aphelele ebhodweni elilodwa, beka inyama noma inhlanzi phezu kwemifino namazambane. Amajusi azoconsa phansi futhi angene ekuhlobiseni., kuyilapho ingxenye eyinhloko ihlala iphakeme, ingabilisi.
Imifino eyosiwe kanye nezitsha eziseceleni ezingomi
Imifino imnandi kakhulu kuhhavini: ngomzamo omncane ungawufinyelela Izitsha ezilula, ezigcwele ukunambitheka futhi ziphelele njengesitsha esiseceleni noma ngisho nanjengesidlo sakusihlwa esiphelele uma ungeza iphrotheni; isibonelo, unezindlela zokupheka ezifana ne- i-broccoli ene-bechamel ebhakwe.
Utamatisi we-cherry othosiwe nge-yogurt sauce ebandayo
Indlela enhle yokusebenzisa i-oven ukuyosa. Utamatisi we-cherry onezinongo namakhambi bese ubaphakela embhedeni we-yogathi yamaGreki ebandayo. Umehluko wamazinga okushisa kanye nokuthungwa kwawo muhle kakhulu.
Umqondo uwukuxuba utamatisi namafutha omnqumo, imbewu ye-cumin, ushukela onsundu, ugalikhi oqoshiwe, i-thyme, i-oregano, izingcezu ze-lemon zest, usawoti kanye nopelepele. Zibhakwa cishe ku-200°C kuze kube yilapho zithosiwe futhi zibila, bese kuba nsundu kancane ukuze isikhumba sishise kancane.
Okwamanje, amalungiselelo ayaqhubeka. I-yogurt yesiGreki ejiyile ene-lemon zest kanye nosawotiIgcinwa esiqandisini ngakho kubanda kakhulu uma iphakelwa. Faka i-yogurt epuletini, wenze umthombo phakathi nendawo, bese uthela utamatisi oshisayo kanye namajusi awo phezu kwawo, uqede nge-oregano eyengeziwe kanye nama-chili flakes amancane. Iphakelwa nesinkwa esihle, isidlo esimnandi kakhulu.
I-asparagus yasendle noma i-gratin ene-mozzarella
I-asparagus ebhakiwe ishesha kakhulu ukuyenza futhi Akudingeki ukuthi zigcine zomile noma ziqinile.Mane uhlanze ingxenye eqinile yesiqu, uyibeke esitsheni esinowoyela, usawoti kanye nopelepele, uyimboze nge-mozzarella eqoshiwe kahle bese ufafaza ngesinkwa sesinkwa.
Zibhakwa cishe ku-200°C kuze kube yilapho ushizi uncibilika futhi uphenduka ube nsundu ngegolide. Isinkwa senza uqweqwe oluqinile, kanti i-asparagus, njengoba ivikelwe, ihlala ithambile ngaphakathi.
Amakhowe abhakiwe nelamula, i-thyme ne-parmesan
Esinye isidlo esiseceleni esingenziwa ngokushesha yi- amakhowe aqoshiwe abhakwe kuhhavini, enongwe nge-lemon zest kanye nejusi, ugalikhi oqoshiwe, i-thyme eyomisiwe, usawoti, upelepele kanye noshizi we-Parmesan oqoshiwe omningi phezulu.
Bhaka ku-200°C kuze kube yilapho zincipha bese zikhipha amajusi azo, axubana nezinongo noshizi, okwenza uhlobo lwe-gratin enamanzi. Faka i-parsley encane eqoshiwe ekugcineni bese uthola ukudla okuphelele kwenyama nenhlanzi.
Ama-artichoke agcwele
Ama-artichoke amnandi kakhulu kuhhavini uma uwalungisa kahle. Wakhiphe kuhhavini. izingqimba ezimbalwa zangaphandle zamaqabunga kanye nesihloko esiqinileSika isisekelo ukuze sime siqonde, futhi ngaphezu kwakho konke, vula imbali kancane ngokucindezela ngesandla sakho ukuze uhlukanise amaqabunga.
Zibekwa ethreyini yokubhaka, zifakwe izinongo ngaphezulu, bese zifafazwa ngamafutha omnqumo amahle kakhulu. Zibhakwa cishe ku-180°C cishe ihora lonke, amaqabunga angaphandle athosiwe ngenkathi isikhungo sihlala sithambile futhi sinamanzi. Ngosawoti kanye namafutha amahle kuphela, zenza isidlo sokudla esimnandi.
Iklabishi elithosiwe ne-pistachio eqhotsiweyo kanye ne-vinaigrette kalamula
Uma wake wacabanga ukuthi iklabishi liyadina, iklabishi elithosiwe liyindaba ehluke ngokuphelele. Lisikiwe izingxenye ezinkuluZibekwa ethreyini nosawoti, upelepele, uwoyela kanye ne-balsamic vinegar encane, bese zithosiwe ekushiseni okuphezulu kuze kube yilapho amaqabunga angaphandle enombala onsundu kahle.
Icebo liwukukuhambisana nayo i-vinaigrette enamandla Ingaphezulu liqukethe ama-pistachio aqoshiwe, ama-breadcrumbs, ama-oats aqoshiwe, imbewu (i-flax noma i-sesame), ujusi kalamula kanye ne-zest, uwoyela, kanye noshizi ovuthiwe omningi oqoshiwe. Le ngxube isakazwa phezu kweklabishi elithosiwe, okwenza libe nokuthungwa okuqinile kanye nokunambitheka okwanele, kuyilapho igcina ingaphakathi limanzi.
Ama-Chickpeas Abhakwa Ngesitayela SesiGreki
Kulezo zinsuku lapho ufisa okuthile okududuzayo kodwa ungafuni ukukwenza kube nzima, ama-chickpeas abhakiwe ngesitayela samaGreki ayindlela enhle. Isihluthulelo siku... Zifake emanzini kusenesikhathi: cwilisa isikhathi eside nge-bicarbonate encane yesoda nosawoti, okungenani amahora angu-12-16.
Bese zifakwa esitsheni se-casserole esingangeni kuhhavini esine-paprika, upelepele omnyama, iqabunga le-bay, i-thyme, uwoyela womnqumo, u-anyanisi oqoshiwe, igalikhi, ujusi kalamula, kanye nesoso noma amanzi anele ukuwamboza cishe nge-intshi. Zibhakwa zimbozwe cishe ku-175°C kuze kube yilapho zithambile, zihlola ngezikhathi ezithile ukuze zibone ukuthi kudingeka yini uketshezi olwengeziwe.
Hlala ikhilimu ngaphakathi futhi inososi ojiyile Kugcwele ukunambitheka. Faka i-parsley entsha noma i-dill phezulu bese uthola ukudla okunempilo nokududuzayo kwebhodwe elilodwa.
Eminye imibono yokuhlobisa e-crunchy
Kunezinketho eziningi ezisebenzayo zokuhambisana nanoma yikuphi okuthosiwe ngaphandle kokwesaba ukuthi kuzoma:
- Izaqathi eziphelele nezinongo ze-tandoori kanye ne-yogurtZigcotshwe ngengxube ye-yogurt, izinongo, ulamula namafutha, bese zibhakwa kuze kube yilapho zithambile futhi zithosiwe kancane.
- Izinti zikabhatata zimbozwe ngengqimba encane ye-cornstarch nezinongo, zibhakwe ekushiseni okuphezulu ukuze ziqine ngaphandle futhi zithambile ngaphakathi.
- Izinti ze-polentaI-polenta iphekwa ngomhluzi, ishiywe iphole ethreyini ukuze iqine, inqunywe ibe yizinti bese ibhakwa ngamafutha noshizi kuze kube nsundu ngegolide.
Inhlanzi ebhakiwe ngojusi: amathiphu kanye nezindlela zokupheka
Inhlanzi inedumela lokoma ngokushesha, futhi kuyiqiniso: Kudinga isikhathi esincane kanye nokushisa okuncane inyama eningi kangaka. Kodwa ngenxa yaleso sizathu ilungele labo abafika ekhaya sekwephuzile futhi abafuna isidlo sakusihlwa esinempilo ngaphandle kokukhathazeka; ungathola okuhle kakhulu zokupheka nge fish white ukukukhuthaza.
I-Turbot, i-sea bream, i-sea bass kanye nezinye izinhlanzi eziphelele
Inhlanzi ephelele enamathambo ivame ukumelana kangcono nehhavini ngoba Umgogodla nesikhumba kusiza ukugcina ujusiIndlela engcono kakhulu yokuzibeka embhedeni wamazambane no-anyanisi abangaphekiwe kahle, uthele iwayini elimhlophe noma umhluzi, bese ubhaka isikhathi esifanele.
Isibonelo esivamile yi-turbot: amazambane no-anyanisi kuqala kubhakwa ngamafutha nosawoti kuze kube yilapho kuphekiwe phakathi. Inhlanzi inongiwe ngaphakathi, ibekwe embhedeni wemifino, kufakwe iwayini elimhlophe, bese iqedwa ukubhaka kuze kube yilapho inyama ihlukana kalula nethambo. Ingafakwa i-garlic shrimp ukuze kufakwe amajusi nokunambitheka.
I-sea bream, i-sea bass, noma i-snapper zilandela iphethini efanayo: umbhede wamazambane no-anyanisi, umhluzi omncane noma iwayiniFaka amakhambi nezinongo ukuze unambitheke, bese ubhaka kuze kube yilapho inyama imanzi. Ukufutha ngeviniga encane noma ujusi kalamula ngezikhathi ezithile kusiza ekuqiniseni isikhumba.
Amafillet enhlanzi abhakiwe anemifino
Uma ukhetha izingxenye ngazinye, ungabhaka ama-fillet aqoshiwe embhedeni wemifino. Inhlanganisela ethandwa kakhulu yile I-Cod eno-anyanisi nopelepele obomvuOkokuqala, thambisa imifino kuhhavini ngamafutha neqabunga le-bay, bese ubeka ama-cod fillets phezulu, uthele iwayini elimhlophe uma uthanda.
Ngesikhathi i-cod ipheka (cishe imizuzu eyi-15-20 ku-180ºC), ungapheka ugalikhi nopelepele ophekiwe epanini, bese uwuthela phezu kwenhlanzi ngokushesha nje lapho iphuma kuhhavini. Lokhu kuphumela esitsheni esinojusi no-anyanisi othambile kanye nesoso elimnandi.
Ezinye izinhlanzi ezimhlophe njenge-hake zingasetshenziswa kanye nokufakwa okukhilimu, isibonelo i-a imayonnaise enongiwe ngamapheyaOkokuqala, umbhede wamazambane no-anyanisi uyabhakwa, bese kubekwa izingcezu zezinhlanzi phezulu, zimbozwe nge-mayonnaise yezithelo, bese zibuyiselwa kuhhavini imizuzu embalwa, kuze kube yilapho ubuso bunombala wegolide futhi inyama iphekiwe.
Indlela ye-papillote: umusi ngaphakathi kuhhavini
Uma ukhathazekile ngokuthi izinhlanzi zizokoma, i-papillote ingumngane wakho omkhulu. Iqukethe songa izinhlanzi nemifino ephaketheni elingenamoya zisongwe ngephepha lokubhaka noma nge-aluminium foil, zifakwe uwoyela omncane, iwayini noma ijusi kanye namakhambi.
Kukhiqizwa umusi ngaphakathi kwephakethe, ngakho inhlanzi ipheka ngamajusi ayo ngokulahlekelwa umswakama okuncane. Isibonelo, ungahlanganisa izingcezu zenhlanzi emhlophe ne-puree katamatisi eyenziwe ekhaya, igalikhi, izingcezu zepelepele elithosiwe, u-anyanisi oqoshiwe, kanye nama-olive. Vala i-papillote ngokuqinile bese ubhaka ku-180°C (350°F) cishe imizuzu engama-25-30, kuye ngokuthi inhlanzi ingakanani. Ungabona futhi isibonelo se izingcezu ze-papillote ukuze kuguqulwe le ndlela ukuze ivumelane nezinhlanzi.
Ungasebenzisa futhi amakesi e-silicone noma izikhwama ezikhethekile ze-oven, ezisebenza ngendlela efanayo futhi ezingasetshenziswa kabusha.
Imibono esheshayo nge-salmon nezinye izinhlanzi ezincane
I-Salmon ibambelela kahle kakhulu kuhhavini ngenxa yokuthi okuqukethwe kwamafutha okunempiloSika zibe yizicucu bese uzungezwe yizinti zekaroti, imichilo yepelepele, kanye no-anyanisi, ingabhakwa nge-papillote noma esitsheni esimboziwe cishe imizuzu eyi-15 ku-200°C (390°F). Uma ushesha kakhulu, ungayifaka ngisho naku-microwave emaphaketheni ayo imizuzu emi-4 kuphela. Isibonelo, zama inguqulo yethu ye- I-salmon ebhakiwe nesinaphi noju.
I-mullet ebomvu nezinye izinhlanzi ezincane nazo zenziwa ngokushesha: zigqokiswa ngolamula, amakhambi, uviniga omncane kanye negalikhi namafutha aqoshiwe, bese zibhakwa imizuzu embalwa ekushiseni okuphezulu. Icebo liwukuthi ungadluli isikhathi esinqunyiwe: ngokushesha nje lapho inyama ihlukana kalula nethambo, iphume.
Inyama ethambile futhi enambithekayo ebhakwe kuhhavini
ISonto kanye nehhavini kubonakala sengathi zenzelwe omunye nomunye: indlu yonke inuka kamnandi, ungashiya i-roast iphekiwe ngenkathi wenza ezinye izinto, futhi uma uyibeka ngesikhathi esifanele, Ufika etafuleni konke sekumi ngomumo, kungekho kucindezeleka.Isihluthulelo sokuvimbela inyama ukuthi yome sisekuhlotsheni lokusikwa, i-marinade yangaphambilini, kanye nendlela ophatha ngayo isosi ngesikhathi upheka.
Inkukhu ebhakwe kuhhavini engomi
Inkukhu ithambekele ekomeni uma singaqapheli, ikakhulukazi ibele. Nazi izindlela ezimbili ezisebenza kahle kakhulu:
- Amabele enkukhu afakwe emanzini anosawoti Njengoba sishilo ngaphambili, bese kufakwe uwoyela, ulamula, isinaphi kanye nezinongo, kubhakwe ku-200ºC cishe imizuzu engama-25-30.
- Inkukhu yonke ene-stuffing kanye namakhambiUkusebenza kahle kwesikhumba: ukusihlukanisa nenyama ngesandla ukuze ufake amagatsha e-thyme noma i-rosemary, ugcwalise ingaphakathi nge-apula, ulamula kanye noshizi oqinile, ugcobe isikhumba nge-lard noma ibhotela bese ufafaza ngamakhambi e-Provençal.
Inkukhu ibekwa embhedeni wamazambane aqoshiwe esitsheni sokosa, ifafazwe ngesoso kanye ne-cognac eningi, bese ishiswa ohlangothini lwesifuba phansi, bese iphendulwa ukuze ibe nsundu phezulu. Umphumela uba inkukhu ene- isikhumba esiqinile nenyama enuka kamnandi, kuyilapho amazambane epheka kusoso futhi ecishe abe mushy.
Inyama yenkomo eyosiwe ukuze wabelane ngayo
Inyama yenkomo eyosiwe idinga ukusika okuphelele okunganqunywa: okuyisiyingi, i-sirloin (inyama yenkomo eyosiwe), noma i-tenderloin. Kubalulekile ukungayipheki kakhulu uma ufuna... inyama epinki nenamanzi.
Isibonelo, ukuze kuthosiwe ngokwesiko, ingxenye eboshiwe ibekwa embhedeni ka-anyanisi kanye namaqabunga egalikhi kanye ne-bay, ifafazwe kahle ngamafutha kanye newayini elimhlophe, bese ifafazwa nge-thyme. Ibhakwa cishe ku-180°C, iguqulwe phakathi nokupheka bese ifaka amanzi amancane ukuze kwenziwe isosi. Isosi bese incishiswa ekushiseni okuphansi bese ihluzwa ukuze kutholakale isosi ebushelelezi ukuze imboze izingcezu.
Uma inyama yenkomo eyosiwe, ingcezu ivame ukushiswa epanini ngebhotela kuze kube nsundu ngaphandle bese iphekwa kuhhavini ekushiseni okulingene (130-190 ºC, kuye ngokuthi ufuna iluhlaza noma iphekwe kangakanani) isikhathi eside. Vumela inyama iphumule isongwe nge-aluminium foil. Isikhathi esihle ngaphambi kokusikwa kubalulekile ukuthi amajusi aphinde asatshalaliswe.
I-beef tenderloin ivumela amasoso aqinile kakhulu: iwayini elibomvu elincishisiwe nge-stock kanye noshukela omncane, isibonelo. Inyama ibhakwa ku-175°C ngethileyi lamanzi e-rack engezansi ukuze kudalwe umusi, futhi uma iphekwe kahle kakhulu, iyasikwa bese ikhonzwa naleyo soso ecebile, egxilile.
Ingulube eyosiwe: kusukela ku-tenderloin kuya ku-roast leg
Ingulube isebenziseka kakhulu kuhhavini, kodwa uma uyipheka kakhulu Ingoma kalulaikakhulukazi ezinqunyiwe ezingenamafutha amaningi. Yingakho kungcono ngaso sonke isikhathi ukuyikhonza nama-marinade nama-sauce ayivikelayo.
I-tenderloin yengulube ingabhakwa yonke, isongwe ngebhekoni embhedeni ka-anyanisi bese igcotshwa ngamafutha, iwayini, namanzi. Bese iphakelwa nesoso ehlukile ye-vermouth nokhilimu, noma ingxube yewayini elibomvu, isinaphi, noju incishiswe kuze kube yilapho ijiyile.
Omunye umdlalo othakazelisayo yi-sirloin enemibala egqamile ene-lacquer isosi yesoya, iwayini elimnandi, ushukela onsundu, uju kanye nezinongo ezinhlanuIyafakwa emanzini amahora amaningana bese ibhakwa ku-200°C, ihlale ixutshwa ne-marinade ukuze yakhe indawo ecwebezelayo nemnandi, kuyilapho ingaphakathi lihlala lithambile.
Uma kunqunywa kakhulu, umlenze omncane wenyama yengulube ungabhakwa uphelele ngemva kokuphumula umbozwe usawoti oqinile (osuswa ngaphambi kokubhaka) bese ugcotshwa ngamafutha kanye nengxube yepelepele, i-rosemary, namakhambi. Vumela cishe ihora elilodwa ngekhilogremu ku-200°C (390°F), uwumboze nge-aluminium foil uma kudingeka ukuvimbela isikhumba ekushiseni. Yipholise ngokuphelele bese uyisika ibe yizicucu ezincane. Ikuvumela ukuthi uyisebenzise njengezinto ezibandayo ezenziwe ekhaya, ezishisayo noma ezibandayo.
Iwundlu nama-shanks: ama-roast ahamba kancane futhi anamanzi
Iwundlu lizuza kakhulu kuhhavini, ngoba ngezikhathi zokupheka ezinde kanye nososo olulungiselelwe kahle Inyama iba mnene kakhulu futhi ibe mnandiUmlenze ongenamathambo, oqale ufakwe umbala onsundu epanini bese ubekwa embhedeni wamazambane, izaqathi, i-leek no-anyanisi, kanye nesoso yesoya kanye nesoso yeWorcestershire, kwenza kube yi-roast enuka kamnandi futhi enamanzi.
Ama-lamb shanks angabhakwa eshalofini elinethreyi ngaphansi ukuze kuqoqwe ujusi. Okwamanje, isosi senyama yenkomo esihle siyancishiswa ekushiseni okuphansi kuze kube yilapho siba isosi ecishe ibe ukhilimu, bese sibhakwa phezu kwenyama njalo ngemizuzu eyi-15. Umphumela uba inyama enamathele ethanjeni ephuma yodwa, enobuso obucwebezelayo nobucwebezelayo.
Ibhodwe elilodwa namathileyi agcwele: konke kuhhavini, konke kumanzi
Eminyakeni yamuva nje lo mqondo usuyimfashini imbiza eyodwaUkupheka konke esitsheni esisodwa. Uma kuziwa kuhhavini, lokhu kusho amathileyi ajwayelekile lapho inyama, inhlanzi, imifino, futhi ngezinye izikhathi i-pasta noma imifino kuphekwa khona ndawonye.
Umqondo ulula: ukhetha isithako esiyinhloko (inkukhu, amasoseji, izingcezu zengulube, inhlanzi…), bese usizungeza imifino enenyama (amazambane, izaqathi, ikholifulawa, utamatisi, u-anyanisi) bese ufaka amakhambi, izinongo, uwoyela, kanye noketshezi oluncane uma kudingeka. Konke kupheka ngesikhathi esisodwa, amajusi ayaxubana, bese uba nesitsha esiphelele esingenakho ukungcola okuningi.
Ukuze isebenze kahle futhi kungabikho lutho oluzokoma:
- Hlanganisa ubukhulu bezithako ukuze ziphekwe ngesikhathi esisodwa.
- Beka i- izingcezu ezidinga isikhathi esengeziwe phansi okuvela emthonjeni (amazambane) kanye nalawo athambile kakhulu phezulu.
- Unganciphisi amafutha omnqumo noma amakhambi anuka kamnandi.
- Sebenzisa ihhavini ukuze khulula isikhathiSetha isibali sikhathi bese wenza okunye ngenkathi sisebenza.
Ngalezi zitsha eziphelele ungaxazulula izimo ezinjengokungakwazi ukubheka ikhishi amahora ambalwa: uhlanganisa i-casserole ngehora lesihlanu nesigamu, uyibeke kuhhavini ekushiseni okulingene bese kuthi ngo-7 ube usuyithosile kanye nokuhlobisa kwayo okulungele ukuyiswa etafuleni ngaphandle kokucindezeleka.
Ukwazi ukuthi ihhavini lakho liphendula kanjani, ukusebenzisa inyama eqoshiwe ngendlela efanele, ukuzama ukusebenzisa ama-brine, ama-marinade, kanye noketshezi olusethileyini, nokukhetha izindlela zokupheka ezipheka konke ndawonye kuyinhlanganisela ephelele ye Jabulela ukusebenzisa i-oven ngamandla aphelele ngaphandle kokwesaba ukuthi izitsha zizokoma.Kusukela manje kuqhubeke, kumane kuyindaba yokuyivula kaningi, ulahlekelwe ukwesaba kwakho, bese uyiguqula ibe yilowo mfelandawonye oyondla ukudla okumnandi nokunempilo okungenankinga.
